Lemon Raspberry Cake

October 2009

I made a yellow cake from scratch, but I replaced the vanilla extract with lemon extract. I think this will be my go-to yellow cake recipe. It is delicious! I used raspberry jam as the filling. It worked pretty well, but it was slippery, so the top layer was slipping while I was icing it and some of the raspberry leaked out the sides. The icing is also from scratch – lemon buttercream. I tinted some icing yellow (Wilton gel) for the bead border. I did a checkerboard pattern on the top and filled in every other square with the raspberry jam.

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